Slow Cooker Ranch Pork Chops

Slow cooker ranch pork chops come out tender and delicious every time. Super flavorful and easy to throw together this protein packed dinner. If you loved our baked pork chops with dry rub recipe, this is easier and still out of control YUM.

Slow Cooker Pork Chops

Years ago we came up with a Crockpot pork chops and apples recipe that was great too, that was on the sweeter side of things though. With less prep needed one night a package of dry ranch dressing mix was used to flavor the meat and make gravy with too.

Talk about an easy 2 ingredient dinner y’all. If you are looking for an amazing pork recipe we have a few. You should start with this one since it doesn’t take much to throw it all together.

Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….

1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
2. If you just want to serve a few appetizers you should get this one that sit side by side one another.
3. I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.

Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉

Ranch Pork Chops

When I have a bit more time on my hands I will make or pork chop dry rub. That involves quite a few seasonings mixed together, but only takes 12 minutes in the oven. That is another option you should try if you find these on sale and buy a large tray of them.

I mean there are SO many options. You could eat them every night for a week and never have two meals that tasted the same. Bone in are the cheapest, boneless are typically smaller and cost more. Choose either but these did have the bone attached. That is a bit harder to cut when done but some prefer it this way. Your choice.

Pork Chops in Crockpot Recipe

We’re using thawed meat here. If you only have frozen, use our slow cooker frozen pork chops temp and timing here. Here is what you’ll need to get out or pick up so you can get started on this one. 😉

Ranch Pork Chops Recipe

There are only 2 ingredients to make slow cooker ranch pork chops. 3 others were added for even more oooomph. If you buy meat in bulk like we do this is a great opportunity to make a few of our creations. For this all that you need is;

1. A few bone in pork chops (preferred, boneless pork chops won’t take as long, may need to decrease to 6 hours 30 minutes or so)
   1. these should be either fresh or defrosted from frozen
2. 1 ounce of dry Hidden Valley Ranch dressing mix
3. Salt and pepper, a bit when cooked and then may want some when served
4. And a bit of paprika

If you have more than one Crock you could make a batch of mashed potatoes to serve it together. To thicken the drippings below you can pour them into a saucepan at the end. Take a bit and whisk in a few Tbsp of cornstarch. Once it is bubbling, pour that in. Stir and it will become a sort of gravy.

Season as you go, taste, add a bit more until it is just right. Alternatively you could whisk 1/2 to 1 can of cream of chicken soup into the liquid to thicken up and add flavor. Then it would resemble our slow cooker pork chops and gravy more.

Slow Cooker Bone in Pork Chops

I do not like to use those plastic liners, rather I will spray the inside with olive oil spray instead for an easier clean up. Similar to if I were to use a baking sheet or sheet pan I would do the same, or line with non stick foil.

• Sprinkle dry ranch seasoning mixture on your defrosted or fresh pork chops on all sides. Place chops in the slow cooker overlapping the least amount possible.
• Now sprinkle with remaining seasonings on top.
• Close lid of Crock pot tightly and then set your timing.
• Cook on low for 7-8 hours or until thickest portion is cooked thru to a minimum of 145 degrees F. Remember that as they rest they will rise 5-10 degrees as well.

Now let’s talk about meat to choose. You don’t want them to be more than about 1 inch thick or so. 2 inch thick pork chops would take much longer than this in cooking time to reach a safe meat internal temperature.

Keep that in mind when you’re making this family favorite dish, you don’t want it to be 6pm and realize they aren’t done still. There are many easy 20 minute side dishes that work well with this of course. Green beans, a side salad, or Instant Pot potatoes and carrots go well.

Pork Chops in Crockpot with Ranch

You can also serve this with a bit of our homemade apple butter on top. Kids love dinner recipes that have a little bit of added sweetness to them. Looks amazing right?? I mean we use this thing for everything. Yes it may be seen as an “old fashioned” way of cooking but as long as I can remember to load everything up in the morning it’s the bomb.

Heck, even when I do forget to defrost meat the night before you can cook frozen meat in it too! One of them that has been a huge hit in our house has been Crockpot frozen chicken breasts. Hear me out. You throw them in with some broth and essentially let them steam away all day long.

• Then after a few hours it falls apart and becomes fork tender.
• I shred it with two forks and drain the liquid away.
• Pour a bottle of barbecue sauce on top and toss together.

This and our Smithfield pork loin in oven are such cheap dinners. Serve it on those little sweet bread rolls or slider buns for chopped up like finger foods so kids will love them. Add a bit of cole slaw on top too for a bit of a crunch and add veggies into the overall dish. OH Man my mouth is already watering thinking about this wonderment.

How to save leftover pork chops

Ok so if you know me you know I hate to waste food, this is how to save slow cooker ranch pork chops well. I always like to add how to reheat the next day, how to save it best, and easy pork recipes to make with it as well. So here it goes;

Whether you’re saving this or our bacon wrapped air fryer pork chops you want them to be completely cooled. And don’t get rid of that sauce! That is a must to keep it moist as it sits in the fridge for a day or two. Seal inside a freezer bag or container with a lid. Pour as much gravy over the top as you have left.

You should warm it in the microwave or on the stovetop with a lid within 3 days. If you don’t think you will eat it within that time then you could put it into the freezer instead. Mark the date you put it in there and that way it will save for a good 3 months! Allow it to thaw in the fridge overnight when you’re ready to eat it again. Then warm.

If you are reheating slow cooker pork shoulder that has been pulled like this I would add some sauce, toss together and then heat. This will make it nice and moist again when heating up.